Anchovy mayonnaise

Creation by Nathan Outlaw, Restaurant Nathan Outlaw**, Cornwall, United Kingdom.

Anchovy mayonnaise

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egg yolks



English mustard



tinned anchovy fillets in oil, drained






lemon juice



sunflower oil



sea salt



black pepper, freshly ground

Preparation method

  • Put the egg yolks, mustard, anchovies, water, and lemon juice into a small food processor and blitz for 1 minute.
  • With the motor running, slowly add the oil in a thin, steady stream through the funnel until it is all incorporated.
  • Season with salt and pepper to taste.
  • Transfer to a bowl, cover, and refrigerate until needed.

Serving suggestions

  • Use the sauce as an accompaniment to fish, crustaceans, and shellfish.
  • Variation tip: use spices such as saffron, aniseed, and fennel seeds to give the sauce extra accent.
  • Variation tip: finish the sauce with chopped herbs such as dill, chervil, tarragon, parsley, or chives.
  • Variation tip: mount the sauce with special butters such as carrot butter, basil butter, saffron butter, beurre noisette, algae butter, or citrus butter.
  • Variation tip: mount the sauce with a green herb coulis to create a bright green sauce.

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